pescatariangluten-freenut-freeegg-freesoy-free
Oyster Stew
From Miss Parloa's kitchen companion, 1887
Serves 1
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
273Calories
22 gProtein
18 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein22 g
Carbohydrates18 g
Fiber0 g
Sugars13 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol139 mg
Sodium304 mg
Potassium753 mg
Calcium447 mg
Iron11 mg
Magnesium74 mg
Phosphorus488 mg
Zinc98 mg
Copper7.1 mg
Manganese0.7 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A110 mcg
Vitamin E2.2 mg
Vitamin K2.5 mcg
Vitamin B60.2 mg
Vitamin B1223 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.5 mg
Folate17 mcg
Choline205 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 453. The excerpt below is the record exactly as published.
Oyster Stew. Use half a pint of oysters, half a pint of milk, one teaspoonful of butter, a little salt, and, if the patient can bear it, a little pepper
Cook this with the app: pantry check, scaling, and the assistant.